Mix the cream cheese with the yoghurt until creamy. Add the mustard and honey. Refine with myAROMA rosemary flavour.
Remove the pit from the avocado. Mash the flesh with a fork. Mix with the yoghurt. Add the sesame oil. Season with salt and chilli flakes. Add the myAROMA lime flavour.
Mix the cream cheese well with the broth and olive oil. Add the myAROMA pepper and rum flavour. Finely chop the garlic clove and shallot. Remove the seeds from the chilli peppers and slice them. Mix everything well and season with salt and a little brown sugar.